Shakshuka

My favourite thing to do form any left over stew! I first tried shakshuka in a restaurant in Bondi where they served a red and a green variation in cute single serve cast iron pans. And while I am sure it has a recipe and a tradition all of its own, all I remember was an egg poached in sauce. What a brilliant idea!

So now any time I make any kind of stew, like the recent Osso Bucco, I always make the shakshuka from the leftovers the next day. The tomato flavours have time to develop more of a depth to them and if chilli was used it also continues to increase in potency.

Simply put your left over stew in a pan, warm up, make little wells and crack the eggs into them and poach. I find under a lid works better.